Baked Feta with Olives and Sun-Dried Tomatoes
This Baked Feta with Olives and Sun-Dried Tomatoes is a delightful appetizer that combines creamy feta cheese with the briny flavor of olives and the sweetness of sun-dried tomatoes. Drizzled with a fragrant olive oil and herb mixture, it’s baked to perfection and served with crusty bread or crostini for a deliciously satisfying experience.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- ⅓ cup olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley, for garnish
- Sliced French bread or crostini, for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the feta cheese in a small baking dish.
- Scatter the olives and sun-dried tomatoes around the feta.
- In a small bowl, combine the olive oil, sliced garlic, oregano, thyme, rosemary, and a pinch of salt and pepper.
- Pour the olive oil mixture over the feta, olives, and sun-dried tomatoes.
- Bake for 20 minutes, then switch to broil for 1-2 minutes to lightly brown the top.
- Garnish with chopped parsley and serve with sliced French bread or crostini.
Nutrition
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg